Despite its thin and delicate appearance, the crepe is a stronghold, capable of holding delicious bundles within its soft shell. At Delice Crepes, these bundles range from savory combinations of chicken and mozzarella to the sweet Keiki crepe, stuffed with peanut butter and blackberry jam. Each of these crepes is made from scratch?a feat made all the more impressive by the fact that the kitchen is a vintage red-and-white Volkswagon.
Owner and chef Jonathan Pajot, who grew up in France, prefers to use gluten-free buckwheat flour for the savory side of the menu. He also seeks out organic ingredients, including fresh avocados, bananas, tomatoes, and spinach. Just steps away from the food truck, a few tables dressed in checkered cloth serve as an outdoor dining room, saving patrons the trouble of bringing their own table and chandelier from home.
Oft spotted bearing a contagious grin, Ert staffs his restaurant with like-minded folks who prepare hearty, diner-style dishes “cooked and served with love.” Chefs build breakfast plates atop a sturdy foundation of rice and eggs, incorporating the customer's pick of savory, often unexpected meats, such as hotdogs or Spam. The house specialty, a house-made hamburger-steak plate, causes customers to line up at the window of Ert’s mobile food truck and mail lovelorn letters to the restaurant's unassuming storefront.
The specialty pizzas at Boston's North End Pizza Bakery are not your average pies. Measuring 19-inches and weighing in at 3 pounds, the Boston's Special pizza cuts an imposing form that will have you reaching for a fork or drilling rig to dig through its decadent layers of cheese, sauce, and fluffy dough. You're also welcome to order up their own custom pie with classic toppings or veggies, or opt for pizza by the slice.